Orange Sorbet Recipe

Orange sorbet is an easy dairy-free frozen dessert you can enjoy year-round!

Delightfully citrusy and perfectly sweet, it’s a super refreshing treat. One taste and it’ll win your heart. 

Turning fresh oranges into sorbet is easier than you think. All it takes is four ingredients, an ice cream maker, and a few steps.

Don’t have an ice cream maker? No problem! I’ve also included tips for making no-churn orange sorbet.

Get ready to meet your new favorite treat!

Ingredients for Orange Sorbet 

This easy sorbet recipe requires just four ingredients, and you probably have everything on hand!

Here’s the list:

• Sugar – For sweetness and achieving the ideal sorbet texture. 

• Water – To help dissolve the sugar and create a simple syrup.

• Orange Juice – Like I always say, fresh is best! Use freshly squeezed OJ from ripe oranges. Valencia or blood oranges are the top two varieties I recommend.

• Orange Zest – A spoonful of zest adds a bright, citrusy punch. Be sure to avoid the white pith, which will make the dessert bitter.

How to Make Orange Sorbet

Creating homemade orange sorbet is surprisingly easy. The ice cream maker does all the hard work for you!

Here’s the process:

1. Dissolve the sugar. In a small saucepan, heat the sugar and water over medium heat. Stir continuously until the sugar dissolves.

2. Add orange juice and zest. Stir in the orange juice and zest. Refrigerate for 1 hour.

3. Churn the chilled mixture. Pour the mixture into the frozen bowl of an ice cream maker. Churn according to the manufacturer’s instructions for about 20-25 minutes.

4. Freeze. Place the mixture in a freezer-safe container. Freeze for 2 hours. Enjoy!

Recipe Tips and Variations

Orange sorbet is the quintessential summer treat. It’s light, refreshing, and bursting with citrusy flavor. 

But before you begin, here are some tips to help make the best orange sorbet:

• Freeze the bowl. Be sure to freeze the ice cream maker bowl solid before making the sorbet. I recommend freezing for at least 12 hours. Otherwise, the bowl may not be cold enough, so the sorbet won’t set properly.

• Don’t have an ice cream maker? No worries! Just pour the mixture into a shallow pan and freeze. Stir every 30 minutes with a fork, breaking up any ice crystals, until it’s uniformly frozen.

• Add a splash of booze. Alcohol has a lower freezing point than water, so adding a tablespoon will help prevent the sorbet from freezing rock-solid. I recommend Grand Marnier, Cointreau, or vodka.

• Leave it alone! Let the firm sorbet sit at room temperature for 5-10 minutes to soften for easier scooping.

Serving Suggestions 

Looking for a creative way to serve this sorbet? Go beyond the bowl with these serving suggestions:

• Frozen Orange Shells – This orange sorbet would look adorable in frozen orange shells! After juicing, halve the oranges and scoop out the flesh. Then, freeze the skins before filling them with sorbet.

• Sundae Dish – A vintage, old-fashioned sundae dish with scoops of orange sorbet would look so classy.

• Italian Ice Cup – Go all out with an elegant Italian ice cup! Orange sorbet is an Italian dessert, after all.

• Cones – You can never go wrong with a cone! Waffle cones, sugar cones, mini sorbet cones, pick your favorite. 

Of course, there’s nothing wrong with a bowl and a spoon! 

No matter what you choose, I recommend thawing slightly before serving. It makes for easier scooping.

How to Store 

Orange sorbet is best the day you make it! 

As it sits in the freezer, ice crystals will start to develop. So be sure to keep plastic wrap on top to help prevent them from forming.

Here’s how I keep this sorbet fresh:

To Freeze: Transfer the sorbet to an air-tight freezer container. Place a piece of plastic wrap directly on top of the sorbet. Then, seal tightly with the lid. Freeze for up to 1 month.